Derby's Mushroom RisottoFeatured by Derby Wine Estates in the Pinot Noir Wine Club.
A creamy, warm and flavorful bowl of Mushroom Risotto with white wine, and Parmesan cheese will definitely leave you wanting more! Pair with the Derby 2011 White Rhône Blend or with another of your favorite White Blends.Yield: 4 - 6
Prep Time: 5 Minutes
Cook Time: 25 Minutes
• 6 cups chicken broth, divided
• 3 tbsp olive oil, divided
• 1 lb Portobello mushrooms, thinly sliced
• 1 lb white mushrooms, thinly sliced
• 2 shallots, diced
• 1 1/2 cups Arborio rice
• 1/2 cup Derby ‘Fifteen 10’ White Rhône Blend (or another White Blend)
• Sea salt to taste
• Freshly ground black pepper to taste
• 3 tbsp finely chopped chives
• 4 tbsp butter
• 1/3 cup freshly grated Parmesan cheese
In a saucepan, warm the broth over low heat.
Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
Add 1 tablespoon olive oil to the skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until liquid is absorbed and the rice is al dente, about 15 to 20 minutes. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and Parmesan. Season with salt and pepper to taste.
Recipe provided by Derby Wine Estates.